Indian-Spiced Chicken and Asparagus

Ingredients

• 1 12 teaspoons cumin seeds
• 1 12 teaspoons fennel seeds
• 1 lb chicken tenders
• cut into bite-size chunks
• 34 teaspoon salt
• divided
• 2 tablespoons canola oil
• divided
• 1 medium onion
• chopped
• 3 garlic cloves
• minced
• 1 small fresh chili pepper
• seeded and minced
• 1 tablespoon minced fresh ginger
• 1 12 lbs asparagus (woody ends trimmed
• cut into 1-inch pieces)
• 12 cup light coconut milk (See Tip)
• 12 cup chopped fresh cilantro

Instructions

1. Toast cumin and fennel seeds in a small dry skillet over medium heat until fragrant and beginning to brown, about 2 minutes.
2. Finely grind in a spice grinder (such as a clean coffee grinder) or with a mortar and pestle.
3. Toss chicken with 1 1/2 teaspoons of the spice mixture and 1/4 teaspoon salt in a bowl.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
5. Add the chicken and cook, stirring frequently, until browned, 3 to 4 minutes.
6. Remove to a plate.
7. Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, chile and ginger; cook, stirring, until softened, 2 to 3 minutes.
8. Add asparagus, sprinkle with the remaining spice mixture and cook, stirring, for 2 minutes.
9. Stir in coconut milk and the remaining 1/2 teaspoon salt and simmer for 2 minutes more.
10. Return the chicken and any accumulated juice to the pan and cook until the chicken is just cooked through and the asparagus is tender-crisp, about 2 minutes more.
11. Serve sprinkled with cilantro.
12. TIPS and NOTES: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months.
13. It will appear separated when thawed; simply mix until smooth.
14. Nutrition Bonus: Folate (34% daily value), Vitamin A (21% dv), Vitamin C (20% dv).
15. Carbohydrate Servings: 1/2.
16. Exchanges: 1 vegetable, 3 lean meat, 2 fat.